As the name suggests, Semplice is about (meticulous) simplicity. A generous starter of fat pappardelle was glossily spun with racing green baby spinach and earthy, springy chicken livers. Such an unequivocally peasant Italian effort ironically came from head chef Marco Torri’s Japanese sous chef. Despite their lobster plates, it warranted envious looks from my à la carte friends.
Tabbouleh recipe from London’s Ozer
From humble beginnings in rural Turkey, the charismatic Huseyin Ozer has become known for overhauling London’s approach to Turkish cuisine. In addition to hearty grills and roasts, his menus offer a lighter range of game and seafood dishes and even a ‘healthy set menu’ of sprightly mezze including subtly spiced falafel, leafy tabbouleh and virtuous broad bean salad…
Gordon Ramsay’s Fast Food: Recipes from The F Word
Throughout this book there are decent pictures that don’t make you feel inadequate by being over styled, and if you’re a fan of Gordon’s beefy features he appears in quite a few of them, often wearing the same shirt. Which suggests either they shot it all in one day, or that his wife has finally left him and taken the Zanussi instruction manual with her.
Film, food and vodka. The perfect cinema in the Kings Road.
Following last years’ success, the Bluebird restaurant is hosting another summer long programme of film screenings sponsored by Smirnoff Black® Vodka, with this years’ theme being The Modern Gentleman.
Babur celebrates 24 years in style
To help them to celebrate their 24th ‘Birthday’ Babur have created a themed tasting menu for their customers. The concept was developed by Babur’s head chef, his idea inspired by each year representing the number of hours in a day and the four meals: breakfast; lunch; dinner and midnight snack, that you might have during the day. This is a limited opportunity as the menu is available only till the end of August, and is well worth trying – we heartily recommend it.
Yeo Valley Organic present a cooking master class with Arthur Potts Dawson
The lower ground floor lecture theatre in Waterstone’s, Piccadilly was the setting for aYeo Valley Organic Master Class recently. The main feature of this was a cookery demonstration by the executive chef of Acorn House restaurant, Arthur Potts Dawson, in which he used Yeo Valley produce as part of the make up of each of the dishes he prepared.
Cannellini & Porcini Mushroom Soup
Cannellini & porcini mushroom soup, created by Arthur Potts Dawson. An Italian twist to the traditional mushroom soup, which is warming and hearty for those chilly British evenings.
Loin of Pork Cooked in Milk
Loin of pork cooked in milk, created by Arthur Potts Dawson. ‘This is a recipe I cooked for years when I worked at the River Cafe. Delicious served with spinach for a healthy, wholesome meal
Spinach & Sage Fritters with Creamed Lentils
Spinach & Sage Fritters with Creamed Lentils, created by Arthur Potts Dawson. a delicious meat-free meal that vegetarians and meat-eaters alike will love
White Chocolate and Praline Mousse with Sliced Bananas and Butterscotch Sauce
White chocolate and praline mousse with sliced bananas and butterscotch sauce, created by Arthur Potts Dawson. A decadent dessert, rich with cream and chocolate making it the perfect indulgent treat.